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Worthing High School

Worthing High School

Design Technology- Curriculum Information

Curriculum Intent 

Curriculum Sequencing DT Summary 

Curriculum sequencing 

Year 7 Biomimicry unit  

Students will learn about Electronic Systems, Resistant materials, Design influences and will work their way through a nature inspired light design and build task. Working with a range of wood joints and manufactured boards students will gain more knowledge of health and safety within the workshop through this unit. 

Year 7 Action Figure Unit 

Students will learn about Graphics, Vacuum forming, Thermoforming plastics, Design influences and will work their way through an action figure design and build task. Working with a range of plastics students will gain more knowledge of Polymers, papers and boards. 

Year 7 Food Unit 

Pupils will learn about food hygiene and safety and how to use a range of cooking equipment. They will look at how to plan a healthy diet by studying the Eat Well Guide and learn about food groups and nutrition. They will learn how to carry out sensory analysis. Pupils will cook a variety of predominantly savoury recipes that are quick to cook. 

Year 8 Sustainable textiles unit 

Students will learn about Textiles, Sustainability, CAD/CAM, Design influences and will work their way through a textiles design and build task. Working with a range of techniques from applique’ to trapunto, students will increase their ability to work safely with textiles. 

Year 8 Mechanisms project 

Students will learn about Mechanical systems, Resistant Materials, CAD/CAM, Design influences and will work their way through a mechanism design and build task. Working with pine students will gain more knowledge of hardwoods and softwoods. 

Year 8 Food Unit 

Pupils will learn about foods from different cultures around the world and how to source sustainable foods. The students will research the cuisine in a country of their own choice to learn more about traditional ingredients, cooking methods and dishes. They will cook more complex recipes in year 8. Most of the recipes will be suitable for a well balanced family meal. 

Year 9 Travel Game unit 

Students will learn about Resistant Materials, Wood Joints, Wood finishes, Design influences and will work their way through a travel game design and build task. Working with a range of techniques from a more open brief pupils will develop their own innovative ideas to a given design problem. 

Year 9 STEAM unit 

Students will learn about STEAM, Problem solving, Structures and will work their way through a series of design and build tasks. Working with a range of briefs students will develop their ability to problem solve and respond to a Brief. 

Year 9 Food Unit 

PupilPupils will develop a range of practical life skills to allow them to create their own nutritious dishes. The students will continue to study nutrition and learn how to plan a well balanced diet. They will extend their knowledge and research a variety of special dietary needs for different people including vegetarians. Practical work will look at the function of ingredients in recipes and how food science helps to create a perfect result. Recipes will include higher level practical skills. s will develop a range of practical and life skills to allow them to create their own nutritious dishes.  

In KS4 Students can go on to study:   

GCSE AQA Design and Technology in which pupils can specialise in  

  • papers and boards 

  • timber based materials 

  • metal based materials 

  • polymers 

  • textile based materials 

  • electronic and mechanical systems. 


Eduqas GCSE Food Preparation and Nutrition



Curriculum Sequencing Food (more information) 

Food – Curriculum Sequence

At Key Stage 3 students study Food for one lesson per fortnight (approximately 20 lessons). Approximately half of these lessons will be practical food lessons

In year 10 and 11 students can choose to study GCSE Food Preparation and Nutrition as one of their option subjects.


Term 1&2 

Year 7

Hygiene & Safety in the Food Room.

Healthy Eating:

Eat Well Guide

5 A Day

Safe use of the cooker, knife skills and the use of other basic kitchen equipment.

Simple recipes that are predominantly savoury and with a focus on eating a balanced diet

Year 8

Recap of Food Hygiene & Safety.

Nutrition – Key nutrients in food

Sustainable Food Issues:

Fair Trade


Food Miles – promoting UK seasonal foods and buying local produce

Food Around the World

Safe use of kitchen equipment with use of some specialist tools.

More complex recipes based on family meals from around the world.

Year 9

Nutrition & Food Choice:

Energy balance

Healthier cooking methods

Nutrition – Macro and Micro Nutrients

Recipes with some choice of ingredients to suit dietary needs.


Food Science:

The function of different ingredients in recipes to give a quality product.

Experiments and recipes that explore food science eg cake making and bread making (pizza)




Term 1

Term 2

Term 3

Term 4

Term 5

Term 6

Year 10

Principle of Nutrition




Complimentary actions


Dietary Fibre {NSP}

Diet & Good Health

Energy balance



Special diets

Healthy diets

Dietary health issues

Planning diets

Adapting recipes

Calculate nutritional value

Food Safety


Positive uses & food spoilage

Growth conditions

Food storage


Food poisoning


Food Labelling


The Science of Food

Cooking methods

Heat transference

Function of ingredients

Working characteristics:





Recipe remedies

Mock NEA 1

Food science experiment


Year 10 Mock

Written exam

Practical exam



Food Commodities


Meat & Fish

Poultry & Eggs

Alternative proteins

Beans, nuts, pulses

Fats & oils

Sugar & syrups

Cereals, bread, pasta, potatoes

Fruits & vegetables

Year 11

Food Preparation

Factors affecting food choice

Sensory analysis

Food testing




15% exam – 8 hours

1,500-2,000 words

Food Provenance

Food origins

Food miles


Food security

Culinary traditions


Year 11 Mock exams:

Written exam

Practical exam


35% - 12 hours, including 3 hour practical

15 pages (30 sides)



NEA 2 Practical Exam



Food Manufacturing

Primary processing

Secondary processing

Affects of food processing on foods


Food Manufacturing

Food Additives


Modified Foods

Food Packaging




Revision &



Curriculum Sequencing DT (more information) 



Term 1

Term 2

Term 3

Term 4

Term 5

Term 6

Year 7

Biomimicry Project:

Health and safety workshop induction

Woods and Timbers

Wood working tools

Metal working tools


Systems and control introduction

L.E.Ds, Resistors and switches


Action  Figure:

Health and safety workshop induction

Cultural issues in Design

Logos and Monograms


Vacuum forming

Perspective Drawing


Papers and Boards


Year 8

Mechanism Project:

Health and safety workshop induction

Types of motion

Types of cams, linkages and levers

Hardwoods and softwoods

Problem solving


Textiles Project:

Health and safety workshop

Types of Fabrics

Sewing: Trapunto, Applique and embroidery


Cad/CAM in textiles


Year 9

Travel Game Project:

Health and safety workshop induction

Wood joints

Exploded diagrams



Woods Theory



Forces and Structures

Team work

Hydraulics and Pneumatics

Responding to a Brief


NEA practice

Ferrous metals, Non ferrous metals and Alloys

Year 10

Core Theory

New and emerging Technologies

Energy generation and storage

Developments in new materials

Systems approach to design

Mechanical Devices

Materials and their working Properties

Specialist Theory

and the start on NEA practice (Speaker project)

Practice NEA continued and introduction to the NEA themes.

Year 11



Independent study

Coursework and Exam Prep

Exam Prep

Aims of the Design Technology Department

To develop in each pupil:

  • Self-esteem and a feeling of self-worth.
  • An awareness of the modern world, and an environmental and aesthetic appreciation of it.
  • The ability and confidence to communicate effectively. This includes development of the key skills of literacy, numeracy and ICT within Design and Technology.
  • A sound technological understanding.
  • The ability to understand and analyse information.
  • The ability to apply knowledge and skills to solve problems.
  • A creative and enquiring mind. 
  • Knowledge and understanding of a range of materials.


Departmental Staff


Mr Rasarathnam - Lead Subject Leader DT (including Food and Art)

Ms C Whitby - Subject Leader Food

Mrs M Knight - DT Teacher

Ms J Baptiste - Teacher

Mr R Frape - DT Technician

Ms K Bower – Food Technician


Two equipped Design and Technology workshops

Two well equipped Art rooms including a kiln

Two equipped Food Technology rooms

A specialist room for the teaching of Graphics with ICT facilities

Our Philosophy

  • To provide our students with 'real life' problem solving skills relevant to today's environment.
  • To provide our students with the capabilities to communicate and develop their ideas and thought processes using the technological tools of today, whilst reflecting on past practices.
  • We aim to create within the department an environment, which will encourage pupils to achieve high standards, the best of which they are capable, in as many areas as possible and provide the foundations for a happy and successful adult life.   

 Key Stage 3 - Years 7-9

• Students attend 3 DT lessons per fortnight.

• At KS3 students explore a wide range of materials.

• Current design and make projects include:

  1. Year 7- Biomimicry lamps (Wood work and electronics), Polymorph Action Figures (Graphics) 
  2. Year 8- Mechanical toys (Mechanisms and systems), Soft toys (Textiles)  
  3. Year 9- Travel games (Graphics and Wood work), Architectural models (Graphics) 

KS4 - Years 10-11

Students attend 5 lessons per fortnight:

  • Eduqas - Food Preparation and Nutrition and AQA GCSE Design and Technology (Covers Resistant Materials, Product Design, Graphic Products Systems and some Textiles).
  • Non Exam Assessment (NEA's) 

    In Food there are 2 NEA's. The themes are released in the Autumn Term:

    NEA1 - A Food Science based task - October/November of year 11

    NEA2 - A research project with an extended practical food exam (3 hours)- January/February/March of year 11

  • Both GCSEs are 50% controlled assessment tasks and 50% exam with a mix of long and short answer questions.
  • The controlled assessment in all DT subject areas begins in the summer term of Year 10 and continues through to February half term of Year 11

Additional Sessions

We run DT intervention sessions for KS4 sessions on Tuesday and Wednesdays from 3.15pm-4.15pm

Food - Thursday 3.15-4.15 or lunchtimes in T5 and masterclasses, visits and speakers - will be incorporated into lessons to enable all students to participate

 Revision Sessions

For Easter Revision Sessions, please see Exam Support and Timetables page - under Teaching & Learning.